Maple Charlotte With Maple Pecan Sauce And
Sponge Cake Recipe

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Ingredients for Maple Charlotte With Maple Pecan Sauce And Sponge Cake

MAPLE CHARLOTTE
Soak
1 tablespoon gelatin in
2 tablespoons cold water. Boil
2/3 cup maple syrup until it spins a thread. Add gelatin and stir until dissolved. Pour slowly onto
2 egg whites, beaten stiff. Put in a cool place and when it begins to stiffen fold in
2/3 cup heavy cream beaten stiff. Add

1/2 cup pecan nut meats broken in pieces.
Fill center of sponge cake box with charlotte mixture and serve with maple pecan sauce.
MAPLE PECAN SAUCE
Boil
3/4 cup maple syrup and
2 tablespoons butter to 232 degrees For until syrup forms a very soft ball when tried in cold water.
Remove from fire, and add slowly
1/4 cup cream.
Keep hot over hot water until ready to serve, then add
1/3 cup pecan nut meats.
MARY ANN SPONGE CAKE
Beat
2 egg whites until stiff and dry, and add
1/4 cup sugar slowly while beating.
Beat
2 egg yolks, add
1/4 cup sugar
1 teaspoon vinegar and
2 teaspoons water and beat until light.
Combine mixtures, and fold in gently
1/2 cup pastry flour sifted with
1/4 teaspoon baking powder.
Cream
1 tablespoon shortening with
1 tablespoon flour and spread inside of rim of Mary Ann cake pan.
Cover center with greased paper.
Put in cake mixture.
Bake at 345 degrees Ffor 30 minutes.
Remove carefully from pan, remove paper and fill with maple charlotte or whipped cream.
If a Mary Ann cake pan is not available, bake twice this mixture in a bread pan or deep round cake pan.
Cool and remove center leaving a box.